So my girlfriend had picked me up a real nice piece of pork belly, it was about 2 lbs but I cut it in half and marinated and deep fried them to perfection. But anyways I had some cure and the smoke tube coming in the mail so I held out the beautiful piece for bacon. Using a cure calculator on diggingdogfarm.Com I calculated my ratios and made my cure The piece weighed out to about 1.2 lbs, so I added. 5g. Of sugar 10g salt 1.4 g cure Rubbed her down nice and zip locked it taking out most of the air. Stay tuned for more, any comments advice or tips you guys have let me know will always be happy to here new techniques.